Today, the secret of making homemade fermented milk products has become available to every ordinary consumer. It is based on the banal fermentation process provoked by specific “kefir fungi”. Modern fermented milk drinks amaze with the variety of their tastes, aromas and fat content. But the most popular product was and remains fat-free kefir. Why is that? And how justified is such justification? Is it based on the human factor, or justified scientifically? Read all this below. USEFUL QUALITIES OF KEFIR WITH ZERO FAT Let’s start with the fact that the calorie content of such a product is really scanty, and it is only 28 Kcal per 100 g of liquid, 16 of which are carbohydrates, and the remaining 12 are proteins. In principle, everything that fresh fat-free kefir is useful for is based on these indicators, namely: zero fat content makes it ideal for people who follow a dietary or healthy diet; It is useful for the intestines, as it improves its peristalsis; Normalizes all metabolic processes; Removes the feeling of heaviness in the stomach and helps food to be digested faster; Stimulates the protective functions of the human body; Its regular consumption will provide the body with almost all important trace elements and vitamins; It prevents the occurrence and development of atherosclerosis and helps to get rid of toxins and toxins; The benefits of low-fat fermented milk products are the ability to normalize the activity of the heart, blood vessels and the entire genitourinary system; Kefir can be the basis for making homemade hair and skin care products; Acts as a natural antioxidant that prolongs youth and provides healthy and sound sleep; Contributes to the speedy recovery after surgery and dysbacteriosis of varying degrees of complexity. The degree of usefulness of this product does not depend at all on the level of its fat content, but on how fresh it is. It is because of this that before buying a new package, pay attention to the expiration dates indicated by the manufacturer. The most useful will be the product, the storage period of which does not exceed one week. Therefore, it will be logical to purchase kefir from a local manufacturer, and not from its overseas competitor. The point is that the long the storage period is the result of the use of starch and thickeners, which simply cannot be called useful. In the event that you nevertheless purchased a “foreign” product, it is better not to consume it fresh, but to use it as a starter for fresh milk. To do this, you need to mix a liter of milk and 200 g of a fermented milk product in a bowl, put it all overnight in a warm place, and in the morning enjoy yogurt enriched with prebiotics. It is worth noting that nutritionists still have doubts about which kefir is healthier, fatty or completely fat-free. In some cases, the “victory” is won by the fatty version, since only it can be called natural, and, therefore, beneficial to the human body. More meticulous nutritionists claim that skimmed milk has no protein in its composition, and zero-fat kefir is a completely homogenized food. The density of the latter is achieved by attracting starch, agar, thickeners and other delights of the current food industry.